Chocolate Cupcakes & Oreo Buttercream
By á-39849
Ingredients
- Hershey's "Perfectly Chocolate" Chocolate Cupcakes:
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup Hershey's Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Oreo Buttercream :
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening or butter
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 3-4 cups powdered sugar
- 14 Oreos, finely crushed in food processor
Details
Adapted from lickthebowlgood.blogspot.com
Preparation
Step 1
Hershey's "Perfectly Chocolate" Chocolate Cupcakes:
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups and set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting.
Makes about 24-30 cupcakes.
Oreo Buttercream :
In a large bowl, cream butter, shortening, vanilla, and milk.
Add powdered sugar until desired sweetness is achieved, anywhere between 3 and 4 cups. Mix in crushed Oreos until well combined.
If your frosting is too thick, add a tad more milk to thin. If it's too thin to pipe with, add more sugar until it's the texture you want.
This is enough buttercream to frost a layer cake or about 30 cupcakes.
Review this recipe